Spiced Pumpkin Roll
Prep Time
25mins
Time to Table
2hr 40mins
Servings
10
shop Daisyprint recipe
Ingredients
- 1/2 cup powdered sugar
- 1/2 cup walnuts, chopped
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 2/3 cup canned pumpkin puree
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup Daisy Sour Cream
- 3.3 ounce package instant white chocolate pudding mix
- 2/3 cup 2% milk
Ingredients
- 1/2 cup powdered sugar
- 1/2 cup walnuts, chopped
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 2/3 cup canned pumpkin puree
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup Daisy Sour Cream
- 3.3 ounce package instant white chocolate pudding mix
- 2/3 cup 2% milk
Directions
- Heat the oven to 350 degrees. Sprinkle a clean kitchen towel with 1/4 cup of the powdered sugar. Grease a 15x10x1-inch baking pan; line the bottom with waxed paper. Grease and flour the waxed paper. Sprinkle the nuts over the waxed paper.
- In a large bowl, beat the eggs until thick and light colored (about 5 minutes). Add the granulated sugar, brown sugar and pumpkin puree. Beat until light and smooth. Add the flour, baking powder, and pumpkin pie spice. Mix the batter.
- Spread the batter in the pan over the nuts. Bake for 12 to 15 minutes or until cake springs back when lightly tapped. Run a knife around edges of pan to loosen. Turn upside down on powdered sugar-covered towel. Remove the waxed paper. Starting at short side of the cake, roll it up in towel. Place on cooling rack until completely cooled (about 1 hour).
- When the cake is cool, combine the sour cream, pudding mix and milk in medium bowl. Mix on medium speed 1 to 2 minutes or until thick.
- Unroll the cake from the towel. Spread the filling over the cake. Reroll the cake without the towel. Sprinkle a sheet of plastic wrap or foil with 2 tablespoons of the remaining powdered sugar. Wrap the cake in the plastic wrap or foil and refrigerate for 1 hour.
- Generously sift the remaining powdered sugar over the cake roll. Slice to serve. Store covered in refrigerator.
- Calories:282
- Cholesterol:73
- Dietary Fiber:1
- Protein:5
- Sodium:223
- Total Carbohydrate:44
- Total Fat:10